To make this ahead, bake the potatoes up to 2 days in advance and fill with stuffing. Before serving. let them stand at room temperature for 30 minutes, sprinkle with parmesan and bake as directed.
- 3 1/4 lbs baking potatoes (this is about 8 potatoes)
- 1 cup milk
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 1 cup shredded fontina cheese
- 1/4 cup finely chopped chives
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 tbsp (1 1/2 oz) grated fresh parmesan reggiano cheese
Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh leaving about a 1/4 inch thick shell.
Combine flesh, milk,sour cream, and buttermilk and mash with a potato masher. Stir in cheese and add chives, butter, salt and pepper. Refill shells. Place potatoes on a baking sheet and sprinkle with parmesan.
cook for 12 minutes at 400. Then take them out and preheat broiler. Broil for 2 minutes or until brown and bubbly.